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Mushroom Stroganoff

Mushroom Stroganoff


  • 12 ounces extra-wide egg noodles
  • 3 tablespoons oil or butter for cooking
  • 5 Portobello mushrooms
  • 3/4-1 teaspoon salt
  • 1 bunch green onions
  • 1 tablespoon all-purpose flour
  • 14 oz beef broth
  • 8 oz sour cream
  • 2 green chillies (optional)
  • 2 ounces fresh goat cheese
  • 1/2 teaspoon ground black pepper
  • fresh parsley leaves minced, to taste


  1. Bring a large pot of salted water to boil and cook egg noodles until al dente (don't overcook!) according to package directions. Drain when done and keep aside. 

  2. While the water is boiling slice your mushrooms, chop your scallions (green and white parts, but keep separate), and dice your green chillies

  3. Melt the butter or heat the oil in a saute pan and add the mushrooms

  4. Saute for 5-6 minutes. They will darken and give off a delicious smelling liquid. 

  5. Add 1/2 tsp of salt, the white part of the scallions, and the minced green chillies to the mushrooms, saute for 2 minutes

  6. Sprinkle the flour over, stir to combine and cook, stirring frequently for a minute

  7. Add the beef broth, bring to a boil and simmer for 10 minutes

  8. Take off the heat and add the sour cream, pepper and 1/4 tsp salt.

  9. Mix in the cooked noodles and half the remaining green parts of the scallions

  10. Taste and adjust seasoning with additional salt/pepper. If you are using goat cheese then remember that it is salty!

  11. Serve immediately.

    To Serve: Break your goat cheese into chunks and scatter over the egg noodles, top with remaining scallions and a grinding of black pepper.

Recipe Notes

If you are using a broth that is salty then hold off on seasoning until the end!